Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 8 oz cream cheese, softened
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro and shredded cheese for garnish
Instructions
- Place chicken breasts in the crockpot and add the beans, green chilies, chicken broth, cumin, chili powder, garlic powder, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through and tender.
- Remove chicken, shred it with two forks, then return to the crockpot.
- Add softened cream cheese and stir until fully melted and creamy.
- Serve hot, garnished with fresh cilantro and shredded cheese if desired.
Notes
- For a spicier version, add more green chilies or hot sauce.
- This dish freezes well and makes great leftovers.
- Adjust the seasoning to taste for perfect flavor.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low
- Method: Slow cooker
- Cuisine: American
- Diet: Kid-friendly, comforting
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg